Hi Guys! I bet everyone is stuffed with all the awesome thanksgiving foods right now and thinking about a dozen different ways to tackle leftovers. If you’re dying for a little turkey day food break we have the PERFECT breakfast, brunch, snack, “to-go” recipe for you…you BakedEgg Boats!! This recipe came into fruition way back when we first started the blog about 5 years ago and it’s been one of our absolutely favorites!! Think quiche, but nix the crust for basically a ‘bageutte- bread bowl’ and you’ve got yourself an egg boat! Seriously, this recipe is so easy, versatile and just gosh darn good! It’s also perfect for upcoming holiday breakfasts + brunches! Enjoy! xx, JennyBreakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. That is why I am pretty excited about these Baked Egg Boats. They are sooo easy to make. Side note. Remember when Subway got all weird and cut a channel out of the middle of their sandwich bread, and then pulled the bread off cause they were trying to be all different? Yea, that was weird. I’m pretty sure its refered to as the “u” cut with Subway sandwich aficionados. Anyway, if you remember that whole technique they used, apply it to this baked egg situation and I think it will work out pretty well.
♥ Teri

2 green onions, thinly slicedsalt and pepper to tasteDirections:
1. Preheat oven to 350 degrees F.
2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet.
5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
6. Allow to cool for about 5 minutes, cut and serve.

Some people enjoy good things in a healthier version. Theres nothing wrong with that i plan on changing mine too. I dont even cheese, I dont think that would ruin it just would change it to fit my needs.

Well, turkey bacon is supposedly worse for you since it is mostly processed meat and sodium. So if you want to stay healthy, just trim some of the fat from the bacon or use ham instead. But stick away from turkey bacon.

People need to look up the definition of the word ‘Bacon’. There is no such thing as turkey bacon as bacon is defined as the backstrap of a pig. Turkey {bacon} is nothing more than processed bird meat with fillers, NOT BACON.

These look amaze balls! I’m so going to try these.~> Slight aside~> I never understand why people come to another persons blog and complain. Yeah I get the free speech thing but really? I think that is so rude. It’s like visiting someone’s home and insulting them. Anyway just my thoughs. This blog rocks, great pics, great instructions. Thank you:)

I also totally agree with you both:) Also, I think you can make these all different ways for all different meals and events and change thee ingredients up and around for many good recipes. I will first try the breakfast meal first because it sounds so good, but i also like when someone mentioned the crab in it also. Just a very delightful meal or appetizer for any event,

Fine point, Rachel. Never thought of it that way. However, since it is a public forum, I guess you just have to get used to petty opinion and just extract a new perspective and move on unscathed. :) This recipe really looks too tasty to believe.

Yes, Lorie! Do it! My birthday’s next week and I’ve already told my boyfriend that this is what he’s making me for my “birthday breakfast”… It literally takes 7 minutes to put together, before popping it in the oven! Enjoy!

Oh! My! Goodness!! I have to say . . . that is the most beautiful food item I have seen in ages. I would starve if I waited for my hubby to bring me this in bed . . . BUT, I think hubby and the kids will LOVE it when I make this for them. Seriously! If this tastes HALF as good as it looks, WOW!!!!!

I love breakfast for supper, and I couldn’t resist trying this recipe tonight! I paired it with roasted brussels sprouts which turned out to be a great flavor and visual complement. So delicious! My boyfriend was ecstatic, and we both emoted with mmmmms and oh my gods throughout the meal. Thanks for sharing. This one is going into the regular rotation!

I love the way that these look, they are absolutely beautiful. I can see these being amazing packed in a bag for a picnic sunrise breakfast hike (not that I’ve ever taken a sunrise hike – but it sounds romantic and that is what these gorgeous breakfast rolls make me think of)!!!

Oh! This is a great idea. I love breakfast too – especially on the weekends – and I really like things you can prep, pop in the oven, and walk away to enjoy the morning. Of course, the pancetta is the total treat of the meal!

Wow,these look so delicious!!!I would love to make them but since i am from Holland,i am not sure what you mean by demi.But i think it means that the baguettes are bought pre-baked.Can you tell me if i am right?Thank you for sharing and greetings from Holland!

I saw this today and thought to myself that I need to make this for the Misses! However, after reading the cooking directions I am slightly confused. Do I pre-cook the eggs or just poor it in to the baguette?

Hi — I recently discovered your blog and absolutely love it! It is one of the very best food blogs ever. You girls are amazing with your recipes and photos. Love, love, love!!! Have you ever considered putting together a cookbook of all your wonderful recipes? (Maybe there is one and I’ve missed it…??!) I’d buy it immediately!

Goodness this looks amazing. I think I want to try to make them this weekend for Sunday morning breakfast. I gotta be that annoying person and ask…….. I love heavy cream (LOVE!) but the husband…poor man… is of the lactose intolerant persuasion. I have been pretty successful actually making scrambled eggs with a little rice milk added, do you think that would work here? Or do you know of a better sub?

Thank you so much for sharing this awesome breakfast! I’m with you; coffee and breakfast are the best part of the day!

Made these for dinner. I did use 1/2 and 1/2 instead of cream. Since it was for dinner I also added a mixture of sauted mushrooms, spinach, and diced onion to the pancetta while it cooked. They were a huge hit. Thanks for the great recipie. This one is definatley a keeper!

Can’t wait to try this recipe. I was directed here by way of Stumble Upon and immediately upon reading I made a new board in my Pinterest (Gotta Give It A Try….OMG) and pinned you. I can’t wait to look through your recipes…thanks for posting.

My roommate and I just made this delicious breakfast meal, and we loved it! It’s the perfect classy Sunday morning hangover dish. :) We used a big baguette instead of the demi ones, and we replaces the pancetta with bacon, and it all worked fantastically.

Pulling out the bread is actually a “thing” for people who want fewer calories. It’s apparently a “thing” in the New York City / New Jersey area to get a bagel “scooped”, which means scooping out the bread.

Wow, in the oven right now…. didn’t have demi sourdough baguettes or pancetta, or gruyere cheese so I used ham and sharp cheddar and a regular baguette for the entire recipe…. I can’t wait to taste this…. will let you know how it turned out.. yum, yum, yum…

OMG these are so so delicious….. I did have a problem when i was baking them though, they ended up taking almost an hour for the mixture to cook, im not sure why though and i had to cover them cause my bread started to burn…. BUT they were definitly worth the wait. I didnt use sourdough bread, do u think that would make a difference??

How big are the baguettes? The Recipe calls for 5 eggs split among 4 baguettes…..so only a little over one egg per baguette? Is that correct? This looks delicious and I am thinking of trying to make for Saturday morning :) Thanks for sharing!

Can these be made ahead of time, frozen, and re-heated for breakfast on the go?

My husband loves hot pockets breakfast, but I’m trying to be a little more economical. and healthy. :-) He always wakes up late, though, so I need something that we can quickly heat up and eat on the go

this looks so nice and delicious. I want to make it for my son and his girl when they visit this weekend. They live in Brooklyn, and I live in the country.
I try to make some comfort foods for them when they visit as they don’t cook as much as they would like
thanks for the recipe love it

To get a much nicer texture on the outside of the bread, rub with olive oil before stuffing with egg mixture. Herbs can also be added to the oil rub. PEOPLE, PLEASE DON’T BE AFRAID OF REALLY GOOD CHEESE.

I was married to a European dude whose love of stinky cheese did me in on the cheese front. My refrigerator always smelled like feet and with my doggie sense of smell, I was in constant hell. Gruyere tests my limits. I’m working on being open to cheese again, but the emotional toll it’s taken on me is hard to recover from. :o)

I’m baking these now! I opted for plain milk, cheddar cheese, and bacon :) I hope they turn out well since I didn’t have the best baguettes to start with. I scoured the internet trying to find this recipe after I saw it one day :P

I tried it and it didn’t cook..hmmmmm So I am glad I gave it a test run…will try it one more time tonight and see what is what. Brunch is Sunday and I thought these would be great…lets keep our fingers spoons and forks crossed…
cheers
dave m

Looks awesome, another variation is to hollow out cibatta bread, fill it with bacon or sausage veggies, potatoes or whatever you want and crack an egg on top and bake, works great for company they can put whatever they want in t bread bowl so to speak

Just made these for dinner and it was delish! I successfully used fat free half and half instead of the cream, just took more like 45 minutes to bake. I’m sure the cream recipe is out of this world, but we loved our version too. I only used one demi baguette, but tore up the “scooped” bread top and insides and put them into two ramekins, then poured the remaining egg mixture over the top. Excellent meal for two people, and left-overs in ramekins to boot! Thanks so much!

Thank heavens someone sent me this recipe. I make these in sourdough rolls and freeze them for my picky picky picky teenager’s breakfast before school. They really are heaven on toast points….thank you for a wonderful recipe and blog.

I’ve been searching for a great recipe for Mother’s Day, and I’ve finally found it. I do have a question though. I’m not sure if I missed it but do you ever incorporate the bread that you removed from the roll back into the recipe or can I just eat it and enjoy? Thanks!

I just made this for lunch! They were sensational. I made a few changes though (like no cream and turkey ham insted of bacon and I added green bell peppers). But, girl, really, the idea is spectacular!
My mom and sister where thrilled, thank you very much.

Made these this weekend and they were DELICIOUS! the eggs were so fluffy and wonderful! only problem was the eggs didn’t cook in the recommended amount of time so had to leave them in ten extra minutes, which made the bread WAY too crunchy and difficult to eat :( any suggestions on how to keep the bread soft? i’m thinking i may have even hollowed them out too much (although i thought i had left an ample amount of bread in them)

any suggestions would be appreciated! we made our with bacon, green onions, AND green peppers! yummmmm

I just made this and it taste great! But, it did not seem to be done even after 30 minutes and setting for 5 minutes. So I put each on in the microwave for 20 seconds. Has anyone else had this problem?

Diane, I think that would depend on appetites, and/or how big the bread is. My instinct is to tell you to use your best judgement,but based on the 5 eggs used, I would say anywhere from 2 to 4 people, again, depending on appetites. ;)

I’m am so excited about this recipe , as is, it seems , the rest of the world, based on the number of responses, LoL – I am going to make this up over the weekend for my husband. I will add some sautéed mushrooms to the mix, as well as some bacon instead of the pancetta, because I have to use what’s in my fridge. I also liked the idea that someone else suggested, to use crab meat. Such a simple idea with endless variations. Thank you! Don’t know why we all hadn’t thought of this before, but you rock! :)

I’m making these for dinner tonight. That’s right, dinner. I’ll be serving them with strawberries & cream, grits casserole, and mint juleps. I’m practicing for our Derby Brunch. Thanks for the recipe! These little darlings are like quiche in a baguette. So excited about them!

So good. Made these for my wife and she loved them. We’ve had them several times since then. I still have never been able to find ‘demi’ baguettes, only the full sized versions. Perhaps the stores where I live just aren’t ready to go down that road. Either way, I make the bigger ones work. Like another reviewer, I’ve also made a ‘breakfast bake’ by taking the scooped out bread, tossing into a buttered ramekin and covering with leftover filling, which I seem to usually have on hand. Bake that up and it’s a great treat too. Thanks for the recipe!

Thanks for this great idea. These are perfect for a breakfast brunch. So easy to make a bunch and hold them warm in the oven. Make more than you think, people will gobble them down. Thanks for your great recipes I find great ideas for the Inn on Poplar Hill. Victoria The Happy Innkeeper

Making these for the first time next for a bridal brunch. The only concern I have is..will the crust get too hard and crunchy while in the oven for 25 minutes. If so, should I somehow cover the crust before baking? Need to know before May 12th. Thanks so much!

This looks really good. I have been wanting to try something for breakfast like this. If you ever want another place to share your talent, we would love to have you at Bacon Time’s anything Goes linky on Friday.

Made this for breakfast and it was awesome. Followed the recipe except for using regular uncured bacon instead of pancetta. It was phenomenal! We had some seasoned olive oil on the side for dipping (especially when getting to the “breadier” ends) and, while it wasn’t necessary, it added a little extra depth and we really enjoyed it.

These look SOooooo yummy….gonna have to try them soon….what a quick and great breakfast especially for holiday brunches and when u have guests ……I will serve them with fresh fruit on the side!….Thanks <

Question: You mention to “set aside” the bread cut out of the middle. Do you use that in the recipe at some point? Making this for my hubby for father’s day and don’t want to mess it up cause they look soooooo good!

Made these for lunch this afternoon, yum yum yum!! I loved it so much I will forever keep these in the book for favorite breakfasts. Fun, simple, flavorful (I used maple bacon.. it made the whole apartment smell incredible) and so so good. Thank you for sharing!

I make this recipe this morning and it is really good. Next time I will make it with turkey bacon instead of Pancetta ($$$), and a little milk instead of heavy cream. It won’t be as good, but it will be a little less pricey to make.

I’ve made these in baked potatoes (potato boats) and used the hollowed out stuff for homefries, but this bread stuff looks DELISH!!
I would imagine making these then reheating them in the toaster oven would be great for work! Thanks for the recipe (I found you on Pinterest)

Made this with a crusty ciabatta for a guerilla brunch at a friend’s apt in NYC. Cute and easy presentation, delicious taste and endlessly adaptable depending on what odds and ends you have around the house. Thanks for sharing!

Divine! My husband was thrilled with breakfast. This certainly could be served on Christmas morning…it’s that special! I would add a couple of small pats of butter to melt into baguette as it bakes. Wonderful…thanks!

I had these at a bridal brunch shower. There were several different combinations. The gal made one vegetarian with dill, pepers, onions, and mushrooms; another with sausage and goat cheese; and a third with ham and cheese. What a hit!! She made them in the full size baguettes and sliced them. Most people took two or three different ones to sample. They were all absolutely delicious!

I just finished making these, with a few little changes to suit my family: 1/2% milk, cheddar jack cheese & bacon. I don’t understand, but my eggs refuse to set!!! They were in the oven for a total of 30 minutes. I first checked them at 20 min, went back in the oven for 3 more min, still not done so I let them set out thinking maybe 5 min out of the oven and the would carry-over cook the rest of the way – not. So back in the oven for 5 more minutes, set out for another 5, cut them because I’m starving! Still not set. had to nuke them to finish. I don’t understand what is the problem:( Any ideas?

I did 2/3 of the bagette like this, and then the other 1/3 french toast style for dessert, doing a classic french toast batter, and then chopping some strawberries and throwing those in, with a little brown sugar, and creme fraiche on the side.

ATE SO MUCH BREAD AND EGGS that night, but hey, who doesn’t love bread an eggs?

These look DE VINE! Will they freeze well?
If so, what are the best reheating instructions?
I was thinking of making them in advance to nourish a group of early turkey day runners.
Many thanks for sharing such a lovely brunch recipe!

Mmm I am going to have a very happy boyfriend this weekend. I am not a breakfast eater, and he REALLY is, so I am constantly looking for things that I can nibble and he can enjoy in the morning. If I eat anything for breakfast, it’s some form of toast…. anyway, I think this is a good combo for the two of us. Especially since we are both completely in love with Gruyere! :)

This just went on my breakfast menu!!! Thanks!
Also …I agree with “coming to someone’s house and insulting them” remark…… get real people….. if ya don’t like what you are reading leave… it isn’t mandatory that you stay or that you use the recipe or advice…just like turning off the the tv if ya don’t like what ya see or hear.

Thanks for sharing this lovely recipe. I tried your version and it was lovely! I then did a slight (Cypriot) variation. I used a mix of grated helloumi and cheddar cheese, chopped fresh mint and chopped dried figs instead of the bacon… Topped with a sprinkle of sesame seeds. Worth a try if you fancy something different… Thanks again

I made these with spinach, roasted grape tomatoes and a mixture of gruyere and tomato basil cheddar. I filled them with everything but the eggs and some of the cheese. I will bake in the morning, slice and serve up at our work’s monthly breakfast. I think it will be delicious!

First of all thank you for this recipe! I made these last year for my family and they loved them…they were such a big hit! This Saturday I’ll be making them again for them and they’re excited about it! However, in the efforts of trying hard to stay on my diet…I was thinking of changing the heavy cream for 2% milk….will that ruin it? Also, what would you suggest serving these beauties with besides orange juice or coffee? Is there a side dish you would serve with these beautiful egg boats with? I would appreciate your feedback. Again, thank you so much!

I’m going to do this because, like you, I love a good and leisurely breakfast. I must say to you that I have never gone to Subway but over 50 years ago when I was in high school there was a diner across from school that would take baguettes and hollow them out and fill them with chili. We loved it and the the bread was soaked with the juice and so it was great eating. Just wanted you to know that Subway may have cut a V but the idea is not new.

This recipe just cries out for a mimosa breakfast buffet…!! Could be adjusted for so many different ingredients (i.e. grilled corn/green chilis/salsa OR mini-bay shrimp/chives/sliced olives OR ground Italian sausage/mozzarella). Yummmmm.

Great idea! Were the demi-baguettes the fully baked ones or the frozen (and then thawed) par-bake ones? I always have the par-bake ones on hand, so if it is only a matter of adjusting cooking times/temps, that is easy to do.

I’m truly enjoying the design and layout of your
blog. It’s a very easy on the eyes which makes it much more enjoyable for me to come here and visit
more often. Did you hire out a developer to create your theme?
Superb work!

I tried making this wonderful looking dish this morning but unfortunately it did not turn out for me! I am SOOO sad. I had it in the oven for 2 hours and the eggs stayed soupy. I don’t know why it’s not working for me. But I am going to attempt it again, this time by making the eggs first then putting them in the bread and putting a sprinkle of cheese on top.

I was wondering what the function of the cream is. I make little mini egg casserole-ish things in muffin tins to freeze and eat for breakfast later in the week – a variety of eggs, cheese, veggies, meat – and I never use milk/cream in them. Would the consistency change?

Also, how well do these freeze? I’d love to try them in addition to what I already do, and being able to slice and freeze would be amazing.

Thanks for this great recipe – I made it this morning and it turned our really well! I couldn’t find mini baguettes, so just used some round, crusty rolls. I scooped them out to be more like a bread bowl. Super easy, nice presentation, and really tasty!

I love the idea of these egg boats but the instructions have never been correct when it comes to cooking them. If you have a specific oven you should state that because 25 minutes at 350 degrees and it’s nowhere near set xD

This could be a cute way to get kids to eat a healthier breakfast than just sugar-coated sugar…but I’m wondering if there’s a way to cook the eggs in the bread but still keep the edges of the bread soft…or softer than what an adult could manage?

Could the bread be lightly covered in foil for part of the time and uncovered near the end for less toasting AND still thoroughly cook the eggs?

DISCLOSURESpoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts. Sponsored posts are indicated at the start of such posts. All of our opinions are always our own. Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes. Click HERE to read our privacy policy. XOXO Teri + Jenny